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Extrusion Cooking (extrusion + cooking)
Selected AbstractsEFFECT OF EXTRUSION COOKING AND SODIUM BICARBONATE ADDITION ON THE CARBOHYDRATE COMPOSITION OF BLACK BEAN FLOURSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2002JOSE DE J. BERRIOS ABSTRACT Extrusion cooking and chemical leavening agents such as sodium bicarbonate (NaHCO3), may induce changes in carbohydrate fractions of extruded black bean (Phaseolus vulgaris L.) flours. Bean flours at 20% moisture, with NaHCO3 added at levels from 0.0 to 2.0%, were extruded at a screw speed of 200 rpm. The temperature profile ranged from 23 to 160C. Extruded bean flours with 0.1 to 0.4% added NaHCO3 were selected for sugar analyses based on color and flavor acceptability. The major sugars determined in the bean samples were galactose (0.10%), sucrose (2.08%), and stachyose (2.00%). Extruded samples had an increase in total sugars. Also, an increase in soluble fiber and a decrease of insoluble fiber fractions were observed. Sucrose was the only free sugar which concentration decreased consistently as a result of extrusion processing. Extrusion conditions and the selected levels of NaHCO3 used in this study did not significantly change the oligosaccharide content of the black bean flours. [source] EXTRUSION COOKING OF BLENDS OF SOY FLOUR AND SWEET POTATO FLOUR ON SPECIFIC MECHANICAL ENERGY (SME), EXTRUDATE TEMPERATURE AND TORQUEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2001M. O. IWE Defatted soy flour and sweet potato flour containing 18% moisture were mixed in a pilot mixer, and extruded in an Almex-Bettenfeld single-screw extruder operated at varying rotational speed and die diameter. A central composite, rotatable nearly orthogonal design, which required 23 experiments for three factors (feed composition (fc), screw speed (ss) and die diameter (dd)) was developed and used for the generation of response surfaces. Effects of the extrusion variables on specific mechanical energy (SME), extrudate temperature (ET), and torque (T) were evaluated using response surface analysis. Results showed that product temperature increased with increases in die diameter, screw speed and feed composition. However, the effect of die diameter was greater than those of screw speed and feed composition. Decrease in die diameter with increase in sweet potato content increased torque. Screw speed exhibited a linear effect on torque. [source] REDUCED/OXIDIZED GLUTATHIONE INDEX AS A TOOL FOR FOOD MONITORITY OXIDATIVE STRESS DURING EXTRUSION COOKINGJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2001H. ZIELINSKI Reduced and oxidized glutathione was assayed in wheat, barley, rye, oats and buckwheat before and after extrusion cooking. The results obtained indicate that GSH/GSSG ratio was decreased from 1.91 and 10.72 for raw oat and buckwheat grains to the 1.13, 1.01, 1.10 and 4.72, 3.89, 3.89 for extruded material, respectively, in temperature used of 120, 160 and 200C. These results indicate that the oxidative stress is least developed during extrusion cooking of oat and buckwheat grains. Wheat and barley grains were more prone to oxidative damage, and the observed decrease of the ratio ranged from 6.84 and 4.89 (wheat cv. Almari and barley cv. Mobek, raw material) to the 1.89 and 2.07 (after extrusion cooking at 200C, respectively). No significance differences were found between two cultivars of wheat and barley being used in the experiment. The most decreased ratio up to five times was found in rye grain extrudates. The extrusion performed under barrel temperature profile of 80,100,120,120,120C caused significant decrease in GSH content when compared to raw material. The next higher barrel temperature profiles of 100,130,160,160,120C and 120,160,200,200,120C led to further GSH decrease in extruded wheat grains. In contrast, the two high temperature profiles did not [source] Production of Resistant Starch by Extrusion Cooking of Acid-Modified Normal-Maize StarchJOURNAL OF FOOD SCIENCE, Issue 7 2009Jovin Hasjim ABSTRACT:, The objective of this study was to utilize extrusion cooking and hydrothermal treatment to produce resistant starch (RS) as an economical alternative to a batch-cooking process. A hydrothermal treatment (110 °C, 3 d) of batch-cooked and extruded starch samples facilitated propagation of heat-stable starch crystallites and increased the RS contents from 2.1% to 7.7% up to 17.4% determined using AOAC Method 991.43 for total dietary fiber. When starch samples were batch cooked and hydrothermally treated at a moisture content below 70%, acid-modified normal-maize starch (AMMS) produced a greater RS content than did native normal-maize starch (NMS). This was attributed to the partially hydrolyzed, smaller molecules in the AMMS, which had greater mobility and freedom than the larger molecules in the NMS. The RS contents of the batch-cooked and extruded AMMS products after the hydrothermal treatment were similar. A freezing treatment of the AMMS samples at ,20 °C prior to the hydrothermal treatment did not increase the RS content. The DSC thermograms and the X-ray diffractograms showed that retrograded amylose and crystalline starch,lipid complex, which had melting temperatures above 100 °C, accounted for the RS contents. [source] Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize GritsJOURNAL OF FOOD SCIENCE, Issue 2 2003S. Ilo ABSTRACT: Maize grits were extrusion-cooked in a conical, counter-rotating twin-screw extruder at different barrel temperatures, feed moistures, and screw speeds. Residence time distribution was measured by a dye tracer technique. Experiments with lysine-fortified maize grits showed a 1st order reaction for lysine loss. A detailed kinetic study has been performed for the losses during extrusion cooking of lysine, cystine, and arginine. The 1st-order rate constants were dependent mainly on product temperature and feed moisture, whereas screw speed had no influence. Activation energy of lysine, arginine, and cystine loss was 127, 68, and 76 kJ/mol, respectively. Shear stress significantly affected the rate constants of amino acids loss in extrusion cooking. [source] EFFECT OF EXTRUSION COOKING AND SODIUM BICARBONATE ADDITION ON THE CARBOHYDRATE COMPOSITION OF BLACK BEAN FLOURSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2002JOSE DE J. BERRIOS ABSTRACT Extrusion cooking and chemical leavening agents such as sodium bicarbonate (NaHCO3), may induce changes in carbohydrate fractions of extruded black bean (Phaseolus vulgaris L.) flours. Bean flours at 20% moisture, with NaHCO3 added at levels from 0.0 to 2.0%, were extruded at a screw speed of 200 rpm. The temperature profile ranged from 23 to 160C. Extruded bean flours with 0.1 to 0.4% added NaHCO3 were selected for sugar analyses based on color and flavor acceptability. The major sugars determined in the bean samples were galactose (0.10%), sucrose (2.08%), and stachyose (2.00%). Extruded samples had an increase in total sugars. Also, an increase in soluble fiber and a decrease of insoluble fiber fractions were observed. Sucrose was the only free sugar which concentration decreased consistently as a result of extrusion processing. Extrusion conditions and the selected levels of NaHCO3 used in this study did not significantly change the oligosaccharide content of the black bean flours. [source] Effects of extrusion processing on nutrients in dry pet foodJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2008Quang D Tran Abstract Extrusion cooking is commonly used to produce dry pet foods. As a process involving heat treatment, extrusion cooking can have both beneficial and detrimental effects on the nutritional quality of the product. Desirable effects of extrusion comprise increase in palatability, destruction of undesirable nutritionally active factors and improvement in digestibility and utilisation of proteins and starch. Undesirable effects of extrusion include reduction of protein quality due to e.g. the Maillard reaction, decrease in palatability and loss of heat-labile vitamins. Effects of extrusion processing on the nutritional values of feeds for livestock have been well documented. Literature results concerning effects of extrusion on dry pet foods, however, are scarce. The present review discusses the results of studies investigating the impact of extrusion cooking on the nutritional quality of dry pet foods. Copyright © 2008 Society of Chemical Industry [source] Flavour retention during high temperature short time extrusion cooking process: a reviewINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2001Bhesh Bhandari Research on the stability of flavours during high temperature extrusion cooking is reviewed. The important factors that affect flavour and aroma retention during the process of extrusion are illustrated. A substantial number of flavour volatiles which are incorporated prior to extrusion are normally lost during expansion, this is because of steam distillation. Therefore, a general practice has been to introduce a flavour mix after the extrusion process. This extra operation requires a binding agent (normally oil), and may also result in a non-uniform distribution of the flavour and low oxidative stability of the flavours exposed on the surface. Therefore, the importance of encapsulated flavours, particularly the ,-cyclodextrin-flavour complex, is highlighted in this paper. [source] VISCOUS PROPERTIES OF TARO FLOUR EXTRUDED WITH WHEY PROTEINS TO SIMULATE WEANING FOODS,JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2002C. I. ONWULATA Taro flour, derived from the corm of Colocasia Esculenta cv. Lehua, a root tuber grown in the tropical regions of the world, was extruded with whey protein concentrate (WPC), whey protein isolate (WPI) or lactalbumin (LAC), to derive blends containing 20% protein, simulating the protein content of some weaning foods. Taro flour is unique because of its extremely small particle size (1,5 micron) and high mucilage or gum content, making it a possible replacement for corn or wheat starch in weaning foods. Extrusion processing temperatures were from 100 to 130C and moisture of the feed blends was held constant at 18%. The extrudates were pulverized, made into powders, and rehydrated to make a paste. Viscosities of the feed blends before extrusion and the pastes made from the extrudates were determined using a Rapid Visco Analyzer (RVA) to determine peak, final, and breakdown viscosities. Water solubility and absorption indices were also determined. Extrudates made from taro containing whey products expanded more than taro alone; were easier to grind into powders; and rehydrated readily in water to form pastes. Before extrusion, the peak viscosities of the blends were 5000, 2600, 1600, 1600 cP for taro flour, taro with WPI, taro with WPC, or taro with LAC, respectively. After extrusion cooking, the viscosities for taro flour, taro with WPI, taro with WPC, or taro with LAC were 110, 65, 70 or 90 cP, respectively. Taro extrudates without protein absorbed the most water, and were more soluble than products containing whey proteins or LAC. The addition of whey proteins reduced peak viscosities, but WPI and taro pastes were characteristic of weaning foods. Both extrusion cooking and the [source] REDUCED/OXIDIZED GLUTATHIONE INDEX AS A TOOL FOR FOOD MONITORITY OXIDATIVE STRESS DURING EXTRUSION COOKINGJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2001H. ZIELINSKI Reduced and oxidized glutathione was assayed in wheat, barley, rye, oats and buckwheat before and after extrusion cooking. The results obtained indicate that GSH/GSSG ratio was decreased from 1.91 and 10.72 for raw oat and buckwheat grains to the 1.13, 1.01, 1.10 and 4.72, 3.89, 3.89 for extruded material, respectively, in temperature used of 120, 160 and 200C. These results indicate that the oxidative stress is least developed during extrusion cooking of oat and buckwheat grains. Wheat and barley grains were more prone to oxidative damage, and the observed decrease of the ratio ranged from 6.84 and 4.89 (wheat cv. Almari and barley cv. Mobek, raw material) to the 1.89 and 2.07 (after extrusion cooking at 200C, respectively). No significance differences were found between two cultivars of wheat and barley being used in the experiment. The most decreased ratio up to five times was found in rye grain extrudates. The extrusion performed under barrel temperature profile of 80,100,120,120,120C caused significant decrease in GSH content when compared to raw material. The next higher barrel temperature profiles of 100,130,160,160,120C and 120,160,200,200,120C led to further GSH decrease in extruded wheat grains. In contrast, the two high temperature profiles did not [source] Production of Resistant Starch by Extrusion Cooking of Acid-Modified Normal-Maize StarchJOURNAL OF FOOD SCIENCE, Issue 7 2009Jovin Hasjim ABSTRACT:, The objective of this study was to utilize extrusion cooking and hydrothermal treatment to produce resistant starch (RS) as an economical alternative to a batch-cooking process. A hydrothermal treatment (110 °C, 3 d) of batch-cooked and extruded starch samples facilitated propagation of heat-stable starch crystallites and increased the RS contents from 2.1% to 7.7% up to 17.4% determined using AOAC Method 991.43 for total dietary fiber. When starch samples were batch cooked and hydrothermally treated at a moisture content below 70%, acid-modified normal-maize starch (AMMS) produced a greater RS content than did native normal-maize starch (NMS). This was attributed to the partially hydrolyzed, smaller molecules in the AMMS, which had greater mobility and freedom than the larger molecules in the NMS. The RS contents of the batch-cooked and extruded AMMS products after the hydrothermal treatment were similar. A freezing treatment of the AMMS samples at ,20 °C prior to the hydrothermal treatment did not increase the RS content. The DSC thermograms and the X-ray diffractograms showed that retrograded amylose and crystalline starch,lipid complex, which had melting temperatures above 100 °C, accounted for the RS contents. [source] Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize GritsJOURNAL OF FOOD SCIENCE, Issue 2 2003S. Ilo ABSTRACT: Maize grits were extrusion-cooked in a conical, counter-rotating twin-screw extruder at different barrel temperatures, feed moistures, and screw speeds. Residence time distribution was measured by a dye tracer technique. Experiments with lysine-fortified maize grits showed a 1st order reaction for lysine loss. A detailed kinetic study has been performed for the losses during extrusion cooking of lysine, cystine, and arginine. The 1st-order rate constants were dependent mainly on product temperature and feed moisture, whereas screw speed had no influence. Activation energy of lysine, arginine, and cystine loss was 127, 68, and 76 kJ/mol, respectively. Shear stress significantly affected the rate constants of amino acids loss in extrusion cooking. [source] Effects of extrusion processing on nutrients in dry pet foodJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2008Quang D Tran Abstract Extrusion cooking is commonly used to produce dry pet foods. As a process involving heat treatment, extrusion cooking can have both beneficial and detrimental effects on the nutritional quality of the product. Desirable effects of extrusion comprise increase in palatability, destruction of undesirable nutritionally active factors and improvement in digestibility and utilisation of proteins and starch. Undesirable effects of extrusion include reduction of protein quality due to e.g. the Maillard reaction, decrease in palatability and loss of heat-labile vitamins. Effects of extrusion processing on the nutritional values of feeds for livestock have been well documented. Literature results concerning effects of extrusion on dry pet foods, however, are scarce. The present review discusses the results of studies investigating the impact of extrusion cooking on the nutritional quality of dry pet foods. Copyright © 2008 Society of Chemical Industry [source] Development of a bulgur-like product using extrusion cookingJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2003Hamit Köksel Abstract In this study we (1) developed a new bulgur-like foodstuff using a durum wheat cultivar and an extrusion technique, (2) investigated the physicochemical properties of the extrudates produced and (3) sensorially evaluated the end-product after cooking. Durum wheat was processed in a laboratory-scale co-rotating twin-screw extruder with different levels of moisture content of the feed (367, 417 and 455,g,kg,1), screw speed (150 and 200,rpm) and feed rate (2.4 and 2.9,kg,h,1) to develop the bulgur-like product. The effects of extrusion conditions on system variables (die pressure and specific mechanical energy (SME)), physical properties (die swell and bulk density), pasting properties (peak, trough and final viscosities) and cooking and sensory properties of the bulgur-like products were determined. The results indicated that increased feed moisture content resulted in significant decreases in the die pressure and SME values of the extruded durum wheat products. As the moisture content and screw speed increased, the changes in die swell values were not significant. The lowest die swell and highest bulk density values were obtained at the highest feed moisture content. The extrusion variables also affected the pasting properties of the extrudates. Significant increases in each of the pasting properties occurred when the moisture content of the feed was increased. Some of the sensory properties (bulkiness, firmness, stickiness and taste,aroma) improved significantly as the feed moisture content increased, indicating better quality. Increased feed moisture content significantly improved cooking quality as determined by a decrease in colorimetric test results. Extrusion seems to be promising for the production of dry, relatively inexpensive bulgur-like products with acceptable sensory properties. © 2003 Society of Chemical Industry [source] | ||||||||||